"Green Acres" it ain't, but we love owning and visiting the Hawksbill Cabin, near Stanley and Luray, Virginia, and a wealth of outdoor activities, including: the "World Famous" Shenandoah River, Shenandoah National Park, Skyline Drive, Luray Caverns, and Massanutten Resort. From time to time we'll post about other stuff, too.
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Ramble On

Tuesday, November 20, 2012

Green Chile Mac & Cheese

About ten years ago I went to Albuquerque on business for the first time. The advice I was given was to try and make it down to a diner style place on Route 66 and have a green chile cheeseburger. I did it and the memory stuck with me - I think there are also still traces of that meal in my arteries.

So when it came time to choose something to make for the office pot luck this week, I remembered that there was a recipe for green chile mac and cheese in an issue of Grit magazine a couple of years ago, and that is what I decided to bring. I've had some requests for the recipe, which was submitted by K.C. Compton, editor in chief of Grit at the time.

Cook pasta, drain, toss with olive oil and part of the garlic. Salt and pepper lightly.

Simultaneously prepare the sauce. Melt butter in a sauce pan, add onion and cook until onions are translucent. Add flour and stir quickly, add garlic. Add 1 cup of milk, whisking to prevent lumps. Add remaining milk and paprika, then additional salt and pepper if desired. Jim note: I added 1/2 teaspoon of crushed red pepper here for a little bite, the recipes suggests jalapenos as a garnish instead. When the sauce is hot sprinkle in half of the cheese and stir until it melts.

Toss the macaroni with the green chiles. Place half the macaroni in the dish and spoon over half the sauce, sprinkling with half of the remaining cheese. Make a second layer of mac and repeat.

Cover with foil and bake for about 40 minutes. You might use cooking spray on the foil cover to keep the cheese from sticking.

I glad I typed this up this morning - I sampled what I made - a double quantity - and see that I didn't use enough milk. This would be extra creamy using the recipe above. Also, I tend to go light on salt while cooking, so you might sample a few times along the way to be sure yours suits you.